Brussels Sprouts with Eggs and Cheese

In the 1970s, I was living in New Jersey but commuting into NYC to work at the New School. I'd often work classes that got out at 10:10 pm, so it was well after midnight before I got home. Heated up vegetables with eggs and cheese were a quick easy dinner, and comfort food. Now Gavin has come to really like this version.

Trim the ends off 2-3 cups of Brussels sprouts, and remove loose leaves. If they are large, cut in half of quarters. Smaller whole sprouts are fine.

Melt a Tablespoon of butter with a Tablespoon of extra virgin olive oil in a large cast iron frying pan. Add the Brussels sprouts, and saute until you can insert a fork without trouble.

Crack 3 eggs into the pan, and stir gently to coat.

Add 1/2-3/4 cup grated sharp cheddar cheese, and cook on lower heat until the cheese is melted.